Culinary Heaven: A Pan-Asian Journey of Tasty and Healthy Delights at The Lalit

The culinary journey of Pan-Asian cuisine at The Lalit hotel was an experience unlike any other. As I made my way up to the 28th floor of the hotel, I was eager to see what the acclaimed chef had in store for me.

The appetizers kicked off the meal on a high note. The Yam Phak Krob was a plate of crispy vegetables that were expertly seasoned with coriander, onion, and sweet chilli sauce. The Kai Yang, Thai bar-be-que chicken, was cooked to perfection and served with a sweet chilli sauce that perfectly complemented the smoky flavor of the chicken.

But the real stars of the meal were the sushi rolls. The Crunchy Yasai was a tempura fried roll filled with manga, mint, cucumber, carrot, and cream cheese. The combination of textures and flavors was out of this world. The Baked Salmon Roll was equally impressive, with salmon, crabstick, cucumber, avocado, garlic mayo, and eal sauce creating a perfect blend of sweet and savory.

Moving on to the Dim Sum, the Cantonese Crystal Vegetable Dim Sum was a delight to the taste buds. The steamed dumplings were filled with seasonal vegetables and flavored with sesame oil and garlic. The Prawn Har Gao was another standout dish, with the steamed prawn dumplings bursting with flavor.

The Tom Yum soup was the perfect palate cleanser before moving on to the mains. The spicy Thai soup was full of lemon grass and galangal, and it perfectly prepared my taste buds for the next course.

The personal favorite of mine was the Thai vegetable green curry, Keang Kheaw Wan Phak. The curry was thick and creamy, with a perfect balance of heat and flavor. It was the perfect dish to go with the steamed jasmine rice, KHAO HOM MALI.

The Stir-Fried Asian Greens were tossed with burned garlic wine and made for a perfect side dish. The Pla Nung Mnao, steamed sea bass with lemon chill sauce, was perfectly cooked and absolutely delicious. The Prawn XO, with XO sauce, assorted bell pepper, and red onion, was another favorite of mine.

The Pad Thai Kai, Siamese style flat rice noodle with crushed red chillies, peanut, tamarind with chicken, was perfectly cooked and bursting with flavor. And for dessert, the Sang Khaya Ob, Thai Master Chef Suriya’s special coconut caramel custard, was the perfect end to the meal. The Tub Tim Krob, a Thai delicacy of tender coconut cream with water chestnuts, topped with crushed ice, was also a delicious treat.

The Thai curry and sushi rolls were definitely the highlights of the meal for me. The chef had done an excellent job of curating a menu that was both healthy and flavorful. I highly recommend visiting The Lalit hotel and trying out these dishes for yourself. It’s an experience that you won’t forget anytime soon!

About OKO

Acclaimed Master Chef Suriya who has rejoined The Lalit Suri Hospitality Group as Master Chef for OKO – Pan Asian destination, located on the 28th floor of The Lalit New Delhi has curated a special menu that will take diners on a culinary journey of Asian flavours. From traditional Japanese sushi to fiery Thai curries, the revamped OKO Pan-Asian menu offers a diverse range of flavours that will tantalize the taste buds of any food lover. The revamped menu launched today, showcases a range of exciting delicacies created with perfection and brings together the best of Asia on a single plate.